Paleo Zucchini Fritters

It seems that every summer we have more zucchini than we know what to do with. From breads, soups, grilling and noodles you can now add these fritters to your list of go to recipes for this tasty veggie.  These are even great for breakfast along with some bacon and eggs. They are pretty easy to make as long as you dry the shredded zucchini well. Otherwise they become crumbly and hard to flip over in the pan.  So please don't skip that step!

I hope your family enjoys these as much as we do.

Ingredients:

• 5 medium zucchini, shredded (about 4 cups)
• 2 tsp sea salt
• 1/4 cup coconut flour
• 1 egg, beaten
• 1 tsp black pepper
• 1/2 tsp baking soda
• coconut oil for cooking

Directions:

1. Shred the zucchini in a food processor.  Put it in a large bowl and sprinkle with sea salt and toss well.  Let it rest for 10 minutes.
2. Squeeze all of the moisture out of the zucchini.  (I use a cheese cloth since it is easier but you can do it by hand as well) 
3. Add the coconut flour, egg, pepper and baking soda. Stir to combine.
4. Heat a large skillet over medium low heat.  Melt one tbs of coconut oil in the pan.
5. Pack roughly 1/4 cup with zucchini mixture, pressing it down inside the cup.  Turn the cup onto the pan and flatted the zucchini until you get a patty.  
6. Cook each side for 3-5 minutes or until nicely browned.  Repeat until you have used up all the zucchini mixture.  Be sure to add more coconut oil to the pan each time you start a new batch.